Silky Creamy Custard Pie brings eggs, cream, milk, sugar, and vanilla into an incredibly sweet creamy treat that is prepped in a matter of minutes.
Do you remember the way our grandparents used to cook with wholesome ingredients that everyone knew by name? There weren’t box mixes and shortcuts. What you put in a cake you pulled directly off the farm or the farmers market. This Silky Creamy Custard Pie reminds me of my grandmother’s cooking. When she cooked, everything seemed to come together so quickly and easily, yet tasted so extraordinary.
This delectable Custard Pie has six ingredients if you purchase an unbaked pie crust. I know what you are thinking Grandma would never do. You are right, but times were different then, and there was not as much distraction then as there is now.
How do you make Silky Creamy Custard Pie.
- In a small bowl, separate one egg white from the egg yolk, reserving both.
- Brush crust with beaten egg white and pre-bake for 7-8 minutes. Let cool for 10 minutes.
- In large bowl whisk together 3 of the eggs plus the one spare yolk and whatever is left from the beaten egg white , sugar, salt, vanilla, cream and milk
- Pour egg mixture into piecrust and sprinkle with nutmeg. Bake for 35-45 minutes or until knife inserted in center comes out clean.
- Cool on a wire rack. Store in refrigerator.
I bet by this time you are thinking that you need to try this Silky Creamy Custard Pie. I would agree with that thought.
Helpful hints to make this Custard Pie off the charts good!
- If available use fresh ground nutmeg because it so full of flavor
- I pour the egg mixture into the pie crust very carefully right there in the oven while the piecrust is on the rack.
- Do not over-bake. The pie should still be somewhat jiggly.
- This pie tastes and cuts best when chilled.
Are you a pie loving family? Here are some more pies for your enjoyment.
- Lip Smacking Good Strawberry Cheesecake Pie
- Southern Pecan Pie
- Homemade Cherry Pie
- Lip Smacking Good Lemon Chiffon Pie
Old Fashioned Silky Creamy Custard Pie Recipe
Ingredients
- 1 9 inch unbaked pie crust
- 4 large eggs
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup heavy cream
- 1 1/2 cups milk
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 375 degrees.
- In small bowl separate one egg white from egg yolk reserving both.
- Brush crust with beaten egg white and pre-bake for 7-8 minutes. Let cool for 10 minutes.
- In large bowl whisk together 3 eggs plus the one spare yolk and whatever is left from the beaten egg white , sugar, salt, vanilla, cream and milk.
- Pour egg mixture into piecrust and sprinkle with nutmeg. Bake for 35-45 minutes or until knife inserted in center comes out clean.
- Cool on a wire rack. Store in the fridge.
Notes
- If available use fresh ground nutmeg because it so full of flavor
- I pour the egg mixture into the pie crust very carefully right there in the oven while the piecrust is on the rack.
- Do not over-bake. The pie should still be somewhat jiggly.
- This pie tastes and cuts best when chilled.
Nutrition
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Melody Lynch
Is it supposed to jiggle alot?? Pie plate is very full!
Beth Pierce
Yes the pie plate will be very full. Yes it will jiggle some. Did a knife inserted in the center come out clean?
Cherie
This pie is super easy to make and generally have most ingredients on hand. I made it for my mom for her birthday yesterday (big 74!! ♥️?) and she absolutely loved it!! Thank you for this recipe and for bringing back great childhood memories!!! Making another one now!!! This is a definite keeper!!!
Beth Pierce
That is awesome! Happy birthday to your Mom! So glad that you and your Mom enjoyed it. Good food can bring such wonderful memories back.
David
This is for a deep dish crust….if you had leftover, you were using regular crust….just pour extra into oven proof ramikens sprayed with oil and bake…this recipe should have stated “Deep Dish”.
Cheri
Made this as 6 mini-pies (along with a nice custard-only cook’s portion!) for a family reunion. Super good, traveled well. Even froze overnight without harm. This is a keeper recipe!
Beth Pierce
Thanks so much! I am so glad that you enjoyed the recipe. Good to know that it will freeze well overnight.
Gloria Noakes
I just put this pie in the oven. You did not specify regular or deep dish pie shell. I only had regular with quite a bit of the mix that wouldn’t fit.
Beth Pierce
So sorry to hear about that. I have never had trouble although it does come down to adding the liquid into the pie crust while it is on the oven rack so it does not spill. Here is an interesting article Make sure pie dish is deep enough to hold the filling. According to my calculations this recipe would have a little more than 3.5 cups and should fit into a standard pie crust.
Lisa
Made this pie today. Egg custard pie was my Grandmother favorite pie to bake for the church it wasnt expensive to make, it tasye great and its super simple.
I hope this pie taste as good as it looks.
Beth Pierce
Thanks so much Lisa! Enjoy!
Jody B Nash
Our friend Larry (70 yo) reminisced fondly about a pie his aunt in Missouri used to make when he was young. With his description, I searched for a recipe that would make him smile. I made your recipe and baked it in a pre-baked frozen crust. I wish you could have seen his face. He was delighted and said it was “very close” to the pie he remembered. Thanks so much for posting your recipe. You gave Larry a fountain of youth for at least as long as the pie lasted.
Beth Pierce
That is great. Thanks so much for sharing that with me! It made my morning. It is funny how food can take us back to a different place and time.
Alicia Slattery
Hello! My mom mentioned that her mom used to make delicious custard pies. I’m hoping to make her smile too today and bring back some happy memories:) Thank you so much!
Beth Pierce
My pleasure Alicia! Enjoy!!
Lana
Made this pie today and it was delicious! Very easy to make and it is so light and yummy!
Beth Pierce
Thanks so much Lana! I am glad that you enjoyed it!
Tricia Tewks
I’m so excited to find your recipe. I can’t wait to make it! It looks delicious! I have looked at many custard pie recipes and they turn the oven down to 325 to bake the custard. My question is do you bake the pie at 400 degrees like the crust or do you turn the oven down? Thanks for this recipe!
Beth Pierce
The pleasure is all mine. Yes I bake both the crust and the custard part at 400 degrees.
Tricia Tewks
Thank you so much!
Cheryl
Hi Beth! This recipe completely reminds me of my grandma from Iowa! She made custard pies all the time. I forgot about putting coconut into them because my cousin said that it felt funny in his mouth! My brothers picked up on that and no more coconut pie for me! HA! You mentioned 3/4 TEASPOON of liquid stevia to replace the sugar? Was that a typo, or is that really all it takes? Thanks in advance! I can’t wait to make this. All the best!
Beth Pierce
I sure love custard pie! So darn delicious! Funny story about your cousin. Liquid stevia is much sweeter than sugar so you don’t need a whole lot of it
joyce
Hi Beth,
What about splenda? I thought it worked out well.
I want to try fat free half and half but hesitant. What do you think?
Beth Pierce
I am very hesitant to recommend fat free ingredients on a recipe like this. I think the custard needs the fat to taste delicious.